Dill Potato Wedges
Total TimePrep/Total Time: 15 min.
- 1 tablespoon olive oil
- 1 package (20 ounces) refrigerated red potato wedges
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
- In a large skillet, heat oil over medium heat. Add potato wedges; sprinkle with salt and pepper. Cook for 10-12 minutes or until tender and golden brown, stirring occasionally. Remove from the heat; sprinkle with cheese and dill.
Nutrition Facts3/4 cup: 129 calories, 4g fat (1g saturated fat), 2mg cholesterol, 771mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 4g protein.
Feb 15, 2013
These were pretty good. I used regular potatoes, not the pre-cut refrigerated ones. They ended up a little messy. It was hard to keep them from mushing and crumbling while I was cooking them. The flavor was delicious though.
Jan 6, 2013
We used real potatoes not refrigerated potatoes and I think that reds or whites might have been better than just plain regular potatoes. They did taste great thought with the Parmesan cheese and Dill.
Jan 16, 2012
These were pretty good but a little bland for my taste... Would have been better if I'd had fresh dill - dried dill just doesn't cut it... I'd suggest adding some garlic for extra flavor.
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